These sourdough cinnamon rolls have a lovely tangy flavor that balances the sweet filling and glaze. They are soft, fluffy, and deeply satisfying.
This recipe uses a long, overnight rise, which helps develop flavor and fits easily into your schedule. You can mix the dough in the evening and bake fresh rolls the next morning.
Why is Sourdough Cinnamon Rolls a Must-Try?
Overnight Fermentation: Letting the dough rise slowly overnight builds a complex, tangy flavor that you cannot get from a quick-yeast recipe.
Soft Butter Filling: Mixing softened butter with the sugar and cinnamon creates a stable paste that will not leak out during baking, ensuring every bite is full of flavor.
Sourdough Leavening: Using an active sourdough starter is a natural way to leaven the dough, resulting in a soft, airy texture without any commercial yeast.
Ingredients for Sourdough Cinnamon Rolls
• Sourdough Starter: Make sure your starter is active and bubbly. It should have been fed 4 to 8 hours prior and have at least doubled in volume.
• All-Purpose Flour: Standard all-purpose flour works well here. You can substitute bread flour for a slightly chewier texture.
• Unsalted Butter: Using unsalted butter allows you to control the salt level. Ensure it is properly softened for the filling and glaze for a smooth texture.
• Cream Cheese: Full-fat block cream cheese will give the richest glaze, but whipped cream cheese also works. It must be at room temperature for a lump-free consistency.
Exact quantities are in the recipe card below.
How to Make Sourdough Cinnamon Rolls
Step 1: Mix and Knead the Dough
In the evening, combine the wet ingredients with the sourdough starter in a mixer bowl, then add the flour and salt. After a short rest, knead the dough with a dough hook until it becomes smooth and elastic.
Step 2: Let the Dough Rise Overnight
Place the dough in a covered bowl and let it ferment at room temperature for 8 to 12 hours. The dough should about double in size and become light and airy.
Step 3: Shape and Fill the Rolls
The next morning, roll the risen dough into a large rectangle. Spread the cinnamon-sugar filling evenly over the surface, then roll it up into a tight log and cut it into individual rolls.
Step 4: Final Rise and Bake
Arrange the rolls in a baking pan and let them rest for another hour or two until they look puffy. Bake until golden brown, then let them cool slightly before adding the glaze.
What to Serve with Sourdough Cinnamon Rolls
These rolls are a wonderful breakfast on their own, often served with a cup of coffee or a glass of milk.
Expert Tips for Sourdough Cinnamon Rolls
For a successful rise, your sourdough starter must be active and bubbly. Feed it 4 to 8 hours before you plan to mix the dough.
The overnight rise time can vary based on your kitchen’s temperature. A warmer room will result in a faster rise.
For food safety, ensure rolls are baked to an internal temperature of 190°F to 200°F (88°C to 93°C).
The egg in this recipe is fully cooked during the baking process.
How to Store and Freeze Sourdough Cinnamon Rolls
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds until warm and soft. You can also freeze the unbaked, shaped rolls for up to 3 months; thaw overnight in the refrigerator before their final rise and baking.
Sourdough Cinnamon Rolls Recipe FAQs
Can I make these without a stand mixer?
Yes, you can. Mix the dough with a wooden spoon, then knead by hand on a lightly floured surface for about 10 to 12 minutes until the dough is smooth and elastic.
My dough did not rise overnight. What went wrong?
The most common reasons are an inactive sourdough starter or a cold room. Ensure your starter is very bubbly before you begin, and try to find a warmer spot (around 70°F/21°C) for the dough to rise.
Can I use commercial yeast instead of sourdough starter?
This recipe is specifically developed for sourdough leavening. Adapting it for commercial yeast would require significant changes to the ingredient ratios and rising times.
Sourdough Cinnamon Rolls
Ingredients
For the Dough
- 2/3 cup whole milk 160ml
- 1/2 cup unsalted butter melted, 113g
- 1 large egg lightly beaten
- 1/2 cup active sourdough starter 100g
- 2 tbsp granulated sugar 25g
- 3 cups all-purpose flour 360g
- 1 tsp fine sea salt 5g
For the Filling
- 6 tbsp unsalted butter softened, 85g
- 1/2 cup granulated sugar 100g
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
For the Glaze
- 1/3 cup cream cheese softened, 75g
- 2 tbsp unsalted butter softened, 28g
- 1/2 cup powdered sugar sifted, 60g
- 1 to 2 tbsp milk
Instructions
- In the evening, make the dough. In a stand mixer bowl, whisk together the milk, melted butter, egg, sourdough starter, and granulated sugar. Add the flour and salt. Using the paddle attachment, mix on low until a shaggy dough forms. Cover and let rest for 30 minutes.
- Switch to the dough hook and knead on medium-low speed for 6 to 8 minutes, until the dough is smooth and pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature overnight, or for 8 to 12 hours, until doubled in size.
- The next morning, prepare the filling by mixing the softened butter, sugar, cinnamon, and flour in a small bowl until it forms a paste. Lightly flour a work surface and roll the dough into a 16x12-inch (40x30 cm) rectangle.
- Spread the filling evenly over the dough, leaving a 1/2-inch (1 cm) border on one of the long edges. Starting from the other long edge, roll the dough into a tight log. The seam should be facing down.
- Cut the log into 8 equal-sized rolls using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in a greased 9-inch round baking pan. Cover the pan and let the rolls rest in a warm spot for 1 to 2 hours, until they look puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 30 to 35 minutes, or until they are golden brown and cooked through. Let them cool in the pan for 15 minutes before transferring to a wire rack.
- While the rolls cool, make the glaze. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
- Spread the glaze over the warm cinnamon rolls before serving.
Notes
